Ingredients with Measurements:
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced guanciale
- 1 leek, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs and Parmesan cheese. Set aside.
3. In a 10-inch non-stick skillet, heat the olive oil over medium heat.
4. Add the diced guanciale and cook until crispy, about 5 minutes.
5. Add the sliced leek and cook until softened, about 3 minutes.
6. Pour the egg mixture over the guanciale and leek in the skillet.
7. Use a spatula to gently stir the mixture, making sure the eggs are evenly distributed.
8. Cook for 2-3 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown.
10. Remove from the oven and let cool for 5 minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate.
13. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 22g
- Carbohydrates: 4g
- Protein: 20g
Substitutions for ingredients:
- Pancetta or bacon can be substituted for guanciale.
- Shallots or onions can be substituted for leeks.
Variations:
- Add chopped herbs such as parsley, basil, or thyme to the egg mixture.
- Add diced tomatoes or roasted red peppers to the frittata.
Tips and tricks:
- Make sure the skillet is well-greased before adding the egg mixture to prevent sticking.
- Use a non-stick skillet for easy release of the frittata.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of chopped herbs on top.
Garnishes:
- Chopped herbs such as parsley, basil, or thyme can be used as a garnish.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before sliding it onto a plate.
Food safety advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The guanciale adds a salty and savory flavor to the frittata, while the leeks add a sweet and mild onion flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian